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Haitian Legim

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Haitian legim vegetable stew with beef, served beside white rice and pikliz.
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Haitian legim cooks a generous mix of vegetables down into a thick, savory stew enriched with tender beef and epis.

The vegetables are mashed only after becoming completely soft, creating body while retaining broad natural texture.

Remove the whole Scotch bonnet before mashing so its flavor remains balanced and predictable.

Serving Suggestions

Serve legim with white rice, diri kole, pikliz, and sliced avocado.

Thick Haitian legim with braised beef in a Dutch oven.

Recipe Notes

Make the stew one day ahead for deeper flavor and reheat gently with a splash of stock if needed.

Haitian legim vegetable stew with beef, served beside white rice and pikliz.

Haitian Legim

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A thick Haitian vegetable stew with beef, eggplant, cabbage, chayote, spinach, and aromatic epis.
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Prep Time 35 minutes
Cook Time 1 hour 35 minutes
Marinating 30 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Haitian
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef and Marinade
  • 1 1/2 lb beef chuck cut into irregular 2-inch pieces
  • 1/3 cup Haitian epis
  • 2 tbsp fresh lime juice
  • 1 1/2 tsp fine salt divided
  • 1/2 tsp ground black pepper
  • 2 tbsp neutral oil
  • 3 cups beef stock or water
Vegetables
  • 1 large eggplant peeled and cut into chunks
  • 1/2 small green cabbage roughly chopped
  • 1 medium chayote peeled and chopped
  • 2 medium carrots cut into thick coins
  • 8 oz fresh spinach
  • 1 medium yellow onion sliced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 1 whole Scotch bonnet pepper left whole

Equipment

  • Large Dutch oven
  • Large bowl
  • Potato masher
  • Wooden spoon

Method
 

Marinate and Brown:
  1. Toss beef with epis, lime juice, 1 teaspoon salt, and pepper. Marinate for 30 minutes. Heat oil in a Dutch oven and brown beef in batches.
  2. Return beef to the pot with 2 cups stock. Cover and simmer for 45 minutes until partly tender.
Cook the Vegetables:
  1. Add eggplant, cabbage, chayote, carrots, spinach, onion, garlic, tomato paste, thyme, Scotch bonnet, remaining salt, and remaining stock. Cover and cook for 35 to 40 minutes until very soft.
Mash and Finish:
  1. Remove the whole pepper and thyme stems. Lift the beef out briefly, then mash the vegetables into a thick cohesive mixture, leaving some natural texture.
  2. Return the beef and simmer uncovered for 10 minutes, stirring often, until the legim is thick enough to mound on a spoon.

Nutrition

Calories: 430kcalCarbohydrates: 26gProtein: 35gFat: 21gSaturated Fat: 6gCholesterol: 95mgSodium: 780mgFiber: 9gSugar: 9g

Notes

  • Keep the Scotch bonnet whole for aroma with restrained heat; discard it before mashing.
  • Legim improves overnight and keeps refrigerated for four days.

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